Food Smokers and Smoking Tips/Tricks/Techniques

Unicorn turkey here we go

 

We made it....... Rising quick now. I expect to have it in a cooler on time...

 

Cornish hens

 

Just a breast for the wife and I. Simple salt/sugar brine, then a rub with one of our favorite all purpose seasonings....Its incredible from heaven made products.

 

Same here! Used up the last of my Unicorn rub on it. I really didn't know how to time the cook since I've never done a turkey before so it looks like mine will get a two hour rest.

 

Yeah I expected mine to take around 5 hours for an 18lber but it's been in for 3 and about to hit 140*, oops

 

Another hour or so waiting for it to rest and we should be pulling it and adding sauce

 

9 turkeys fried. Some full bellies in the neighborhood. It has been a great day!

I don't have many pics, but this will do.

 

250F, then 225F, then 250F, took about 7.5 hours to hit 165F

 

Looks good

 

Great flavor and not dry! And some leftovers to take to the deer woods tomorrow! And hopefully Saturday!

 

Great! Make you a turkey sammich

 

Happy thanksgiving y’all!

 

Spatchcocked 16lb . Seperated legs smoked at 300. 2 hours in thigh at 175 breast at 135. Took out leg . Now on to 155 at breast .
Dinner in 2hours

 

Just two breasts I separated from the bird. Took about 2.5 hours with a chunk of cherry and oak. Did a dry brine overnight and then tossed it on the smoker

 

Done!

 

Oops.

 

Borrowed your brine recipe for my Thanksgiving Turkey, it came out great, thanks.

 

I brined and injected then buttered and rub. I smoked it about 3:45 hours at 325 degrees. It was a hit.

 

someone posted they brined a breast, as in just a bone in breast. Mine was that, but the package said it was already brined? Why brine it twice or am I missing something?